This is chocolate chip cookie dough ice cream — creamy vanilla base with generous chunks of cookie dough. This high-protein, low-carb version is a fun, indulgent frozen treat.
Why You’ll Love This Recipe
- Creamy texture and cookie dough chunks exactly like your photo
- High protein from protein powder and Greek yogurt
- No ice cream maker needed
- Sugar-free, keto-friendly, and satisfying
- Perfect for a cool dessert
Ingredients (Makes 4 servings)
- 2 cups (450g) full-fat Greek yogurt or cottage cheese (blended smooth)
- ½ cup (120ml) heavy cream
- ⅓ cup (35g) vanilla whey protein powder
- ⅓ cup (65g) allulose or powdered monk fruit sweetener
- 1 tsp vanilla extract
- Pinch of salt
Cookie Dough Chunks:
- ¼ cup (25g) almond flour
- 2 tbsp peanut butter or almond butter
- 1 tbsp allulose
- 2 tbsp sugar-free chocolate chips
Instructions
- Blend Greek yogurt/cottage cheese, heavy cream, protein powder, sweetener, vanilla, and salt until smooth.
- Mix cookie dough ingredients until a dough forms. Roll into small chunks.
- Fold cookie dough chunks into the ice cream base.
- Pour into a loaf pan. Freeze 3–4 hours, stirring every 30–45 minutes for the first 2 hours.
- Let soften 5–10 minutes before scooping.
Prep Time: 15 minutes Freeze Time: 3–4 hours Total Time: 15 minutes active
Nutrition (Per Serving)
- Calories: ~210
- Protein: 20g (high)
- Total Carbs: 8g
- Net Carbs: 6g
- Fat: 12g
